A little while back, I found these zucchini tots on Pinterest and thought to myself, “Dang if I don’t like me some zucchini. I bet these are the bee’s knees!” Or something along those lines anyway. Rayna got the idea from Kelsey at The Naptime Chef (here are her Zucchini Bites) and wow. Hers look good too.
I must be a bit of a pig, because my incarnation of them was twice as big as Kelsey’s and four times the size of Rayna’s batch. What can I say? I love Zucchini.
I also made mine grain/gluten-free. They’re Primal too, or Paleo plus cheese.
You can follow my step-by-step image instructions, or skip to the end for the recipe.
Step-By-Step Primal Baked Zucchini Rounds (Grain Free, Gluten Free)
Grate a bunch of zucchinis. I like to hold on to the stem end as a “handle.”
(Thanks to my sweet husband for taking a couple of pictures of me and Joseph cooking! Gotta love babywearing for cooking with the littles.)
That’s my new Kokadi stars wrap. I’m a total kokadi fan now… must get more kokadi!
Anyway, grate your zucchinis onto a kitchen towel. When you’re finished, spread them out evenly.
Fold over the edges, and…
place another folded towel on top. Then…
roll up the whole thing and SQUEEZE that sucker. Press on it, smash it, squeeze it. You’re trying to get out as much “juice” as you can so your rounds won’t be soggy.
This is pretty good!
Now add a diced onion. I really like them diced smaller than this, but my knife needs some sharpening, so I didn’t want to keep fighting with it. (Does anyone have a foolproof knife sharpener recommendation? I mean I AM A FOOL so need EASY.)
Grate some cheese and throw it in too. I used sharp cheddar.
Add your eggs…
…and seasonings. I used garlic salt and cumin. I would have used MORE cumin but I ran out. Noted on the grocery list! You can use whatever seasonings you like though.
Use your cookie scoop to drop lumps onto parchment-lined cookie sheets. I’ve been using this reusable parchment lately and I LOVE it. It’s thin and flexible, not thick like the silicone sheets (and it’s way cheaper). I need to get more of these to cut to fit my loaf pan, cake pans, etc. Sorry for the tangent but I gotta share.
I patted them down a little bit with my fingers after taking this picture, to make them a bit flatter.
Bake at 400 degrees for about 15 minutes…
…then flip them over, and continue baking, around 5-7 more minutes to crisp the other side.
They’re piping hot and ready to eat!
They reminded me and my husband both of potato latkes, but… not potatoes, and baked in the oven, not fried. But zucchini. And with cheese. But still. Latke-esque. So I pulled out the sour cream as a condiment for them. Good good choice.
I’m sure you could make a fancier dip, but they didn’t need anything fancy. Little unassuming zucchini rounds, packed with flavor.
- About 4 cups of zucchini, shredded, moisture squeezed out
- 1 diced yellow onion
- 1 to 1½ cups of shredded cheddar cheese (please grate it yourself)
- 4 large eggs
- 1 cup of almond flour/almond meal
- Seasonings, to taste. I used garlic salt and cumin.
- Preheat your oven to 400 degrees Fahrenheit.
- Combine all ingredients thoroughly.
- Use a cookie scoop to drop “lumps” onto parchment-lined cookie sheets, and pat gently with your fingertips to slightly flatten.
- Bake for 12 minutes, or until the bottom edges begin to brown, then flip over.
- Return to the oven for another 5-7 minutes, until browned on the other side.
- Enjoy plain, or serve with sour cream!
- Freeze in vacuum-sealed bags, and re-heat in the oven if you’d like.
These are great for:
- A cookout side item (easy to eat without utensils!)
- A child’s lunch box (they’re good cold too)
- Breakfast (they reheat great… I had some this morning)
- Snacks between meals
- Party appetizers
- A dinner side (I think they’d be awesome with any sea food especially)
- I think you get the idea…